* Place the eggs, sugar, corn syrup, vanilla and bourbon in a bowl and mix. Scrape the sides and bottom of the bowl at least two times while mixing. Add the warm butter. Mix well. Combine the pecans and chocolate chips and sprinkle them on the bottom of the pie shell. Pour the filling over the nuts and chips.

* Place the pie on the baking sheet on the bottom shelf of the oven, and bake it for 30 minutes. The edges of the filling will rise, but the middle will still be a little bouncy. The pie will continue to bake after it is removed from the oven. Give the pie two to three hours of cooling at room temperature, or a half hour of cooling at room temperature and an hour in the refrigerator.

Piecrust:

* 2 cups flour

* 1 Tsp salt

* 1/2 cup Crisco

Directions:

* Mix flour and salt together, then add the Crisco. Mix gently until crumbly. Add 1 Tbls. of icewater at a time. Mix after each addition. Mix until forms a ball. Chill dough for a half hour before rolling.